Looking for a recipe to add to your New Year’s Eve menu? Try out this sparkling mezcal cocktail recipe!
Ingredients:
1 1/2 oz Mezcal Campante
3/4 oz pink grapefruit juice
1/2 oz peppercorn simple syrup
pinch of salt
Top with 1 – 2 oz champagne/sparkling wine
Garnish with a twist of grapefruit and a touch of freshly ground pepper.
Directions:
For the Peppercorn Simple Syrup, add 1 cup of sugar and 1 cup of water to a pan over medium heat. Stir until the sugar is dissolved and the mixture is just starting to boil. Turn off heat and add 1 tablespoon of black peppercorns and stir in. Cover and let steep for 2 hours. Strain out peppercorns and refrigerate syrup in a sealed jar for up to a week.
For the cocktail, add Mezcal Campante, grapefruit juice, simple syrup, and a pinch of salt to a shaking tin. Add ice and shake medium, about 10 seconds. Double strain into a champagne flute and top with champagne. Garnish with a twist of grapefruit and a bit of finely ground pepper. Beautiful with oysters on the half shell!
